Scallops with chorizo and lemon butter recipe
This simple seafood starter scales up or down really well, so it's easy to adjust if you're cooking for friends. Serve with crusty bread for mopping up the herby, chorizo-spiked juices.
Ingredients
- 50 g chorizo, finely chopped
- 30 g salted butter
- 10 ml olive oil
- 8 scallops
- 1 juice of one lemon
- 20 g fresh coriander, finely chopped
- 1 red chilli, finely chopped
Details
- Cuisine: Spanish
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Chop the chorizo, coriander and chilli
- Fry the chorizo in the butter and oil for 2 minutes in a large frying pan over a medium heat
- Remove the chorizo with a slotted spoon and place to the side in a bowl, but don't discard the oil and butter
- Add the scallops to the same pan
- If the scallops are frozen, fry for 3 minutes on each side until cooked through; if thawed fry for 1 minute on each side
- Return the chorizo to the pan along with the lemon juice, coriander and chilli
- Give the pan a good stir, then serve the dish with crusty bread
This recipe is courtesy of Iceland.
More scallop recipes
Baked scallops with crispy serrano ham
Jerusalem artichoke and vanilla soup with scallops